Premium content for only $0.99

We use a low-sodium chicken broth and, instead of high-calorie soft cheeses, we went with Parmesan, a cheese surprisingly high in calcium.

Shopping tip: The recipe was tested with soft sweet potatoes, which have copper-colored skin and deep orange-colored flesh, and cook up soft and moist. Sometimes, these are labeled yams. This variety cooks more quickly than drier, firmer textured ones. If you use the firmer variety, you may need to slightly adjust the cooking time.

Vegetarian tip: Chicken broth is generally lighter in color than many vegetable broths. For a vegetarian dish, you may substitute reduced-sodium vegetable broth or stock, but the finished dish may be a little darker due to the color of the broth.

Heat olive oil in a small saucepan over medium heat. Add onion and stir until just crisp-tender, about 2 to 3 minutes. Add broth, thyme, pepper and salt. Heat 2 to 3 minutes or until broth is steaming.

Arrange potato slices evenly in the prepared pie plate, overlapping slices. Pour the hot broth and onion mixture over the potatoes. Cover with aluminum foil. Bake 30 minutes or until potatoes are almost tender.

Meanwhile, in a small bowl, stir together panko crumbs, Parmesan, sage and butter. Uncover potatoes and sprinkle crumbs evenly over the top. Bake, uncovered, 15 to 20 minutes or until golden brown and potatoes are tender. Allow to stand 10 minutes before serving.